Though you could add walnuts or pecans, this is one brownie variation that I prefer without nuts so that nothing obscures that fudgy, truffle-y flavor and texture.
Recipe from Bake!
- Yield:Makes 24 2-inch square brownies
- 8 ounces (2 sticks) unsalted butter
- 10 ounces bittersweet chocolate, 60% to 62% cocoa solids, in pellets or cut into 1/4-inch pieces
- 2 cups light brown sugar, firmly packed
- 1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
- 1/4 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
- One 9 x 13 x 2-inch pan lined with buttered parchment or foil
Set a rack in the middle level of the oven and preheat to 350˚F.
Melt the butter in a medium saucepan over medium heat. Let the butter get hot and start to sizzle after it’s melted. Off heat, add the chocolate all at once and gently shake the pan to submerge all the chocolate in the butter. Set aside.
Combine the brown sugar, flour and salt in the bowl of an electric mixer fitted
with the paddle. Beat with the paddle on lowest speed until evenly mixed
Add 2 eggs to the mixer and continue to beat just until they are absorbed. Stop and scrape the bowl and beater.
Repeat step 4.
Remove the bowl from the mixer and stir in the vanilla.
Whisk the butter and chocolate smooth and scrape it into the bowl. Use a large rubber spatula to mix it in thoroughly.
Scrape the batter into the prepared pan and smooth the top.
Bake the brownies until they are firm, but not dry, and the point of a paring knife inserted in the center of the pan emerges with moist crumbs clinging to it, about 30 minutes.
Cool in the pan on a rack.
Invert the brownies to a cutting board and remove the pan and paper. Cover with another board and invert the whole stack. Remove the top board and wrap the brownies on their board in a double thickness of plastic wrap. Keep the brownies at a cool room temperature or in the refrigerator overnight before cutting.
Use a ruler to mark, then cut the brownies into 2-inch squares.